Honey Sponge Cake

Directions

In bowl, sift flour, baking powder and salt; set aside.

In another bowl, beat egg whites until stiff.

With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.

Cream mixture until smooth, about 5 minutes.

Add honey and almond powder.

Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.

Gradually add sifted flour mixture.

When batter is thoroughly blended, quickly but gently fold in egg whites.

Steaming: Before mixing, bring water in steamer to boil.

Grease bottom only of 9 inch round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).

Pour batter into bowl.

Steam for 1 hour.

Best served steaming hot, cake can always be resteamed without suffering.